利用近红外光谱预测伊比利亚猪产品的脂肪酸含量:多重回归工具与人工神经网络之间的比较

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Miriam Hernández-Jiménez, Isabel Revilla, Pedro Hernández-Ramos, Ana María Vivar-Quintana
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引用次数: 0

摘要

本研究评估了利用近红外光谱预测伊比利亚火腿和肩肉样品脂质特征的可行性。使用的参考方法是气相色谱分析。用近红外光谱分析和记录的肌肉是伊比利亚火腿的 76 块股二头肌和伊比利亚肩膀的 72 块肱二头肌。近红外校准采用两种方法:改良偏最小二乘法回归(MPLS)和人工神经网络(ANN)。使用偏最小二乘法(MPLS),可以得到 5 种单个脂肪酸和 3 种总和(多不饱和脂肪酸、n3 和 n6)的回归系数(RSQ)为 0.5 的方程。通过使用神经网络,可以为 10 种单个脂肪酸(全部存在于 90% 以上的样品中)以及饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸(SFA、MUFA、PUFA)的 5 种总和 n3 和 n6 找到 RSQ 为 > 0.5 的方程,发现脂肪酸 C18:1、C18:2n6 和 C18:3n3 的校准曲线的 RSQ 为 >0.7。所得结果表明,近红外光谱法是一种非常有用的腌制品质量控制技术,因为它可以在不使用试剂的情况下快速估算主要脂肪成分。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Prediction of the Fatty Acid Profiles of Iberian Pig Products by Near Infrared Spectroscopy: A Comparison Between Multiple Regression Tools and Artificial Neural Networks

Prediction of the Fatty Acid Profiles of Iberian Pig Products by Near Infrared Spectroscopy: A Comparison Between Multiple Regression Tools and Artificial Neural Networks

In this study, the feasibility of predicting the lipid profiles of Iberian ham and shoulder samples by using near infrared (NIR) spectroscopy was evaluated. Gas chromatography analysis was the reference method used. The muscles analyzed and recorded by NIR spectroscopy were 76 Biceps femoris for Iberian hams and 72 Brachiocephalicus for Iberian shoulders. NIR calibrations were carried out by using two methods: modified partial least squares regression (MPLS) and artificial neural networks (ANN). With the MPLS method, it was possible to obtain equations with regression’s coefficients (RSQ) of > 0.5 for 5 individual fatty acids and 3 summations: polyunsaturated fatty acids, n3 and n6. The use of neural networks made it possible to find equations with RSQ of > 0.5 for 10 individual fatty acids, all of which are present in over 90% of the samples, and 5 summations of saturated, monounsaturated, and polyunsaturated fatty acids (SFA, MUFA, PUFA), n3 and n6, finding that the calibration curves of the fatty acids C18:1, C18:2n6, and C18:3n3 presented RSQ’s of > 0.7. The results obtained indicate that NIR spectroscopy could be a very useful technology for the quality control of cured products as it allows estimating the main fatty constituents quickly and without using reagents.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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